Dutch Oven Salmon

1 (15 1/2 ounce) can of Alaska Pink Salmon 1 Egg 1/2 cup chopped Onion 1/2 cup finely chopped Green Pepper 1 teaspoon grated Lemon Peel 1/2 cup fresh whole wheat bread crumbs 1 tablespoon Lemon Juice 1/2 teaspoon crushed Rosemary 1/8 teaspoon Pepper Your choice of toppings on your toasted hamburger buns Directions: Drain Salmon; reserve 2 tablespoons of the liquid. Combine salmon, egg, onion, green pepper, lemon peel, bread crumbs, reserved liquid, lemon juice, and seasonings; mix well. Form 4 to 5 patties. Pan fry in your cast iron skillet about 5 minutes (lightly browned); turn halfway thought cooking time. Top with your choice of toppings, such as tomato, pickle, onion, cheese, mustard, relish, ketchup, mayonnaise, tartar sauce, thousand island dressing, and lettuce. Serve on toasted hamburger buns. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

4 Salmon Stakes, 3/4 inch thick 1/2 teaspoon salt, divided 1 Small Onion, chopped 1 Stalk Celery, chopped 1/4 cup Butter 3 cups Cubed Bread 3 cups sliced fresh Mushrooms 2 tablespoons chopped parsley 1 tablespoon Lemon Juice 1/4 cup Cream Directions: Pre heat your 12" regular dutch oven to around 350 degrees. In the bottom of the dutch oven saute onion and celery in butter until tender. Add bread, mushrooms, parsley, 1/4 teaspoon salt, and lemon juice; mix well. Push this all to one side...if possible. Start adding the pre salted Salmon stakes. Spoon stuffing on top of each one till all gone. Now drizzle over the top of that your 1/4 cup of cream. Bake for 25 to 35 minutes or until you smell it or steam comes from under the lid of your dutch oven. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

2 pounds Salmon 1 Cup Flour 3/4 Cup Cornmeal Garlic Salt to taste Onion Salt to taste Black Pepper to taste Cayenne Pepper to taste Paprika to taste 2 Eggs Directions: In your cast iron skillet heat to 350 degrees. Add enough oil so you can fry your sticks. While this is heating cut Salmon into sticks about 1/2 inch thick. Combine flour, cornmeal and spices to taste (Mrs. Dash is a good substitute for the spices listed). In a separate bowl, beat the eggs. Dip salmon sticks into egg and drain briefly. Roll sticks in flour / spice mixture. Fry in deep fat 90 seconds to 2 minutes at 350 degrees or until golden brown. Be careful not to over cook. Place on a paper towels when done to drain a little of the oil off. Serve with tarter sauce. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!